Intensive Eye Cream – Night

2T Shea Butter
1T Coconut Oil
1t Beeswax
1.5t Rosehip Oil
4 drops Geranium Essential Oil
Pot
Mason jar
2oz glass jar or steel container

PREP

  1. Combine all of the ingredients together, except for the geranium essential oil and rosehip seed oil, into a wide mouth, glass mason jar. Fill a pot on the stove halfway with water, and place the mason jar into the water.
  2. Turn the stove onto medium heat, and melt the contents of the jar on the stove for about 6 minutes. You want the water to be at a gentle simmer, not boiling, so lower the temperature if needed. Swirl the contents of the jar every so often to help everything combine.
  3. As soon as the ingredients are melted and combined, remove the jar from the water bath.
  4. Pour the mixture in a small mixing bowl and let it cool for 5 minutes before stirring in the essential oil.
  5. Scoop the mixture into a glass jar and use a tiny amount under the eyebrow and under eye area at night.

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Grandma’s Spagetti Sauce

1T EVOO
1 green pepper, diced
1 sweet onion, diced
5-7 cloves of garlic, minced
28oz can petite diced tomatoes
15oz can petite diced tomatoes
28oz can crushed tomatoes
2t dried basil
1/2t dried oregano
1-2t sugar
salt to taste
ground black pepper to taste

PREP

  1. In a large skillet over medium heat add EVOO, green pepper, onion, and garlic. Sauté till the onion is translucent. Add basil and oregano, stir and let simmer for a couple minutes.
    – If you are adding ground turkey, sausage, or very lean beef….this would be the time to do it.
  2. Add diced tomatoes (do not drain), sugar, salt, and pepper, and cook till they start to soften and fall apart. About 8-10 minutes. Add crushed tomatoes. Simmer on very low heat for minimum of 15 minutes. This can simmer, covered, much longer if needed. Serve over your favorite pasta or veggie.

Tip: If your people don’t like green pepper and onion, toss it in the food processor. The tomatoes will hide the chunks. You can also use all crushed tomatoes if you need to be completely chunk-free.

Sour Cream – VEGAN

1 1/2c raw cashews, soaked
3/4c water
2T fresh lemon juice
2t apple cider vinegar
1/2t fine sea salt
1/4c coconut or rice milk (optional)
1t chives (optional)
1/2t garlic powder (optional)

PREP

  1. Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
  2. Place the drained cashews in a high-speed blender or food processor.
  3. Add the water, lemon, vinegar, and salt. Blend on high until super smooth. Add optional spices. You might have to stop to scrape down the blender now and then or add a touch more water to get it going. To make a bit creamier and not quite as thick, add coconut or rice milk.
  4. Transfer into a small, air-tight container and chill in the fridge. It makes 2+ cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week.

Fajita Quinoa Skillet – Chicken/Beef/Shrimp/Veggie

INGREDIENTS
3c cooked quinoa (1c dry quinoa to 2c water, broth or stock)
2-3T olive or avocado oil
1 large red bell pepper, de-seeded & sliced thin
1/2-1 large green bell pepper, de-seeded & sliced thin (optional)
1 large onion (any), halved & sliced thin
3 large cloves of garlic, minced
1t chili powder
1/2t sweet paprika
1/2t cumin
1/4-1/2t cayenne pepper (to taste)
– MIX OF ANY BELOW –
1-1.5lbs raw chicken breasts (thinly sliced), steak (thinly sliced), shrimp, or veggies/beans
– veggies could be broccoli, cauliflower, carrots, zucchini, black or pinto beans (drain & rinse beans)
1/2-3/4c tomato salsa (pick your favorite!)
4oz cheese, shredded (pepper jack, cheddar, colby jack)…I now use vegan/dairy-free cheeses
2 scallions, green & white parts, sliced thin

PREP
1. In a medium sauce pan start your quinoa. Follow directions on package. I will also add garlic & onion powder (1/2t ea) an a little salt. Completely optional.
2. Heat your oil in a large skillet over medium to medium-high heat. Add the bell pepper and onion. Cook till softened and starting to brown. About 10 minutes.
3. Add fresh garlic, chili powder, paprika, cumin, and cayenne, and cook for about 1 minute. Stir constantly.
4. Add your protein and/or veggies. Stirring till fully cooked…veggies need to be slightly softened. You may need to add a little more oil for this step.
If using beans, wait till step 5.
5. Turn the heat down to medium-low and add your cooked quinoa, salsa, and beans. Stir till well mixed and warm throughout.
6. Turn the heat down to low, sprinkle cheese on top. Cover the skillet and leave until the cheese is melted.
7. Sprinkle the scallions on top and serve!

Curry Sweet Potato Salad

INGREDIENTS
3 sweet potatoes
1/4 chopped red onion
1/2 chopped red bell pepper
1/2c mayonnaise (use vegan mayo if needed)
1T lemon juice
2t curry powder (or more less to taste)
1/4t salt
1/2t pepper
3T chopped parsley

PREP
Peel sweet potatoes and cut into 1-inch cubes. Boil until soft, drain and chill. Mix remaining ingredients together and toss with sweet potatoes. Chill for 1 hour.IMG_7058.jpeg

Chili conTaco

1T extra-virgin olive oil
1lb lean ground beef or turkey
1lb spicy turkey sausage
2t kosher or fine sea salt
1t freshly ground black pepper
1t garlic powder
2 (15oz) cans kidney beans, rinsed and drained
1 (32oz) can tomato sauce
1 (15oz) can diced tomatoes
1c fresh or frozen corn kernels
1 medium onion, chopped
1 orange bell pepper, seeded and chopped
5 garlic cloves, finely chopped
1T honey
1T chili powder
1½t ground cumin

Optional, for topping:
Shredded cheddar cheese
Chopped fresh parsley or cilantro
Lime wedges
Sour cream
Diced avocado

Directions

Heat the olive oil over medium-high in a large skillet or Dutch oven. Add the all meat and cook, breaking up with a utensil, until browned. Add the salt, pepper, and garlic powder and stir to combine. Transfer the cooked meat to a (6-quart or larger) slow cooker. Add the remaining chili ingredients and stir gently to combine.

Cook on low for 6-8 hours or on high for 4-5 hours. Serve with desired toppings.

Serves 8-10

Potato Salad w/Egg

INGREDIENTS

1/3c sugar
1T cornstarch
1/2c milk
1/4c vinegar
1 egg
4T butter
3/4t celery seed
1/4t dry mustard
3/4t salt
1/4c chopped onion
1/4c mayo
7 medium potatoes, cooked, peeled, and diced
3 eggs, hard-boiled, chopped
Paprika

PREP

1. In saucepan combine sugar & cornstarch; add milk, vinegar, 1 egg, butter, celery seed, mustard, and salt. Cook and stir over low heat until bubbly. Remove from heat; add onions and mayo. Cool.
2. Combine potatoes and hard-boiled eggs. Gently fold in dressing. Chill.

Seriously. My favorite. Complements of my mom and Good Housekeeping in 1970-something. Add celery, bacon (yuck), broccoli, cauliflower, cheese. Anything potato can be a meal. Back in 1970 it apparently served 6…as a meal, alone.lol